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This healthy, fast and easy to make vegetable and meat pot pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups canned chopped tomatoes, drained
1/2 cup zucchini, diced
3 garlic cloves, crushed
2 cups boneless pork, cut into 1/2 inch chunks
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Combine tomatoes, zucchini, garlic cloves and pork. Season according to taste. Spoon mixture into the pie. Assure that mixture completely fills all the space.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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